Stuffed Cabbage Leaves – Recipe and Cooking Method

Stuffed Cabbage Leaves – Recipe and Cooking Method

Stuffed cabbage leaves, also known simply as "stuffed cabbage," are a delicious and hearty meal, especially popular during the winter months when cabbage is at its peak. This dish is a favorite in many households, prepared often during the cold season.

Ingredients for Stuffed Cabbage Leaves:

 

• 1 kilogram of rice

• 500 grams of minced lamb

• 1/4 cup of olive oil or 3 tablespoons of ghee

• A pinch of black pepper and mixed spices

• 1 medium-sized cabbage

• 1 cup of coarse sumac

• 3 tablespoons of salt

How to Prepare Stuffed Cabbage Leaves:

First, place the rice in a deep bowl, rinse it thoroughly with cold water, and then soak it in about 3 cups of warm water for 30 minutes.

Meanwhile, pour about 1 liter of water into a large pot and bring it to a boil over medium heat.

While the water is heating, carefully separate the cabbage leaves from the head, wash them thoroughly, and then blanch them in the boiling water. Turn the leaves gently until they soften completely, then transfer them to another bowl.

Place the coarse sumac in a deep pot, add about 2 cups of water, and let it simmer over low heat.

Drain the soaked rice and rinse it again with cold water. Once fully drained, mix it with the minced lamb, a bit of salt, two tablespoons of black pepper, and the olive oil or ghee. Stir well until the mixture is fully combined.

Cut the cabbage leaves into appropriately sized pieces depending on your preference. Lay each leaf flat on a smooth surface, spread a moderate amount of stuffing across the leaf, then roll it carefully and tightly.

Continue this process until all the cabbage leaves are stuffed and rolled.

Arrange the stuffed cabbage rolls neatly and tightly into a large cooking pot.

Once all the rolls are placed, set a heavy plate over them to keep them compressed during cooking.

Pour the simmered sumac mixture over the stuffed cabbage rolls until they are fully covered.

Set the pot over medium heat and bring it to a gentle boil. Then, lower the heat, cover the pot, and allow it to simmer for about one hour until fully cooked.

After about an hour, when the dish is ready, turn off the heat. Carefully drain the excess sumac broth from the rolls.

Transfer the delicious stuffed cabbage rolls to a suitable serving dish and serve hot.